Low Carb Kung Pao Chicken

Servings: 4

Chicken:

Ingredients:

• 1 lb boneless skinless chicken thighs or breasts, cut into bite-size pieces

• 1 tbsp avocado oil

• Salt & pepper, to taste

Sauce:

Ingredients:

• 2 tbsp soy sauce or tamari

• 1 tbsp rice vinegar

• 1 tbsp sugar-free sweetener (like monk fruit or allulose)

• 1 tsp sesame oil

• 1 tsp chili garlic sauce (adjust to taste)

• 2 tbsp chicken broth or water

• 1/2 tsp xanthan gum (optional, to thicken)

Veggies and toppings:

Ingredients:

• 1/2 cup onion, chopped into squares

• 1/4 cup green bell pepper, chopped into squares

• 1/4 cup red bell pepper, chopped into squares 

• 1/4 cup green onions, sliced

• 1/4 cup roasted unsalted peanuts

• 1 clove garlic, minced

• 1 tsp fresh ginger, grated
  

Directions:

1. In a small bowl, combine all sauce ingredients and stir.

2. Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through. Season with salt and pepper. Remove and set aside.

3. In the same skillet, add a bit more oil if needed. Sauté garlic, ginger, dried chilies (if using), bell peppers, and green onions for 2-3 minutes until fragrant.

4. Add chicken back to the skillet. Pour in the sauce and stir to coat. If using xanthan gum, sprinkle it in now and stir until thickened.

5. Toss in peanuts or cashews and give it a final stir. Garnish with extra green onions or sesame seeds if desired.

Nutrition:

Nutrition per serving:

• Calories – 259

• Fat – 14g

• Protein – 26g

• Total Carbs – 11g

• Net Carbs – 9g

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